Mal's Sweet & Spicy Summer Spaghetti

Ingrédients

10 oz Cherry Tomatoes, halved

2 oz Grapeseed Oil

1 - medium Sweet Onion, diced

2-4 tsp Sugar, to taste

6 oz Zucchini, sliced

2 tsp Italian Seasoning

1 Red Bell Pepper, diced

2 oz Fresh Basil, Thinly Sliced

4-6 Portobello Mushrooms, sliced

1 tsp Thai Chili Powder, to taste

3 cloves Garlic, minced

1 cup Reserved Pasta Water

1 (28 oz) can Bianco DiNapoli Crushed Tomatoes

1 (16 oz.) package Rummo Thin Spaghetti

Instructions

Sauce:

In a well-oiled or nonstick skillet, drizzle 1 oz of grapeseed oil and roast the cherry tomatoes cut side down over medium heat for 7-10 minutes, or until the tomatoes have started to blacken and char. Remove from heat.

While the tomatoes are roasting, drizzle a large skillet over medium heat with the remaining grapeseed oil, and begin roasting the diced onions and bell pepper until softened and beginning to take on color. Add the zucchini and minced garlic. Continue roasting until the vegetables are cooked through and have taken on color from roasting.

Add the roasted cherry tomatoes to the vegetable mix, along with 2 tsp of sugar, Italian seasoning, Thai chili powder, and the fresh basil. Mix together over medium heat until the sugar is dissolved and the spices are incorporated.

Add the can of crushed tomatoes and simmer over low heat while the pasta cooks. Taste the sauce and add more sugar or seasoning, if desired.

Pasta

Cook the pasta according to the package directions, but using a wide pan with shallow depth. Add just enough water to cover the pasta by no more than 2". You want the water to have as much concentrated starch as possible.

When the pasta is finished cooking, add 1 cup of the pasta water to the pasta sauce, and mix until combined.